Dinner Rolls

I decided to try a new recipe for dinner rolls for Thanksgiving this year and I am truly pleased with the results of this recipe. The result is a tender roll that is full of flavor to go along side your holiday feast. I hope you enjoy them!

Dinner Rolls ~ THM S

1/2 cup baking blend (you can do a whole cup of baking blend but I like the half and half mixture with oat fiber)
1/2 cup oat fiber
1/2 cup psyllium husk
1 tsp salt
1 tsp yeast (This is for flavor)
2 tsp baking powder
2 tsp baking soda
1 TBSP nutritional yeast (or for Thanksgiving flavor use THM Bouillon instead of nutritional yeast)
2 TBSP Butter or Coconut Oil, melted
1/2 tsp molasses
1/8 cup apple cider vinegar
2 whole eggs plus 1/2 cup egg whites, beaten
1 cup boiling water

In large bowl or food processor mix dry ingredients.
Add butter or oil and molasses and mix again.
Add acv and beaten eggs and mix again.
Add boiling water and mix again. Mixture will be soupy.
Let mixture rest while you prepare your pan with parchment paper and cooking spray.
Stir the dough again, it will be thicker now and it will hold it’s shape on the sheet pan. I like to use an ice cream scoop to get the same amount for each roll. (My scoop is equal to 1/4 cup and this recipe made 8 rolls that size.)
Using damp hands form dough into a ball and place on the cookie sheet.
Bake at 350 for 55-65 minutes. Check at the 45 minute mark just to be sure that they are not getting to brown on the outside. If they are you may want to loosely lay a sheet of aluminum foil over the top to prevent over browning. But do not cut the cook time below 55 minutes. (I did not cover mine and they got a little dark, but despite this terrible lighting in this picture, they are not burned.)